The Forked Spoon · by Jessica Randhawa★ 5.0 (6)
Roasted Red Pepper Hummus Recipe
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 9%
CARBS 11G39% OF CAL
2G FIBER0G ADDED2G INTRINSIC7G OTHER2G TOTAL SUGAR
FAT 6G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy roasted red pepper hummus made from chickpeas, tahini, and charred peppers. Smooth, smoky-sweet, and customizable. A Mediterranean dip perfect for vegetables or pita.
startermediterranean⚙️ food processor🍪 sheet pan🌀 blender🔥 ovendairy freegluten freelow lactoseveganvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 22- 1½ cups dry chickpeas (approximately 4½ cups of cooked chickpeas (or 3 cans chickpeas, drained))
- ½ teaspoon baking soda
- 3 red bell peppers (or 12-16 oz jarred red peppers, drained)
- 1-3 cloves garlic (see notes)
- ¾ cup good-quality tahini
- 2-3 tablespoons lemon juice
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon ground cumin
- 2 tablespoon olive oil
- 2-3 tablespoon cold water (plus more as needed)
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 9%
CARBS 11G39% OF CAL
2G FIBER0G ADDED2G INTRINSIC7G OTHER2G TOTAL SUGAR
FAT 6G51% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 139mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 28mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 139MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.